Cream of Carrot Soup

So simple, it's ridiculous. That's all I can say about this recipe. It's decadent, and elegant enough to serve and impress your dinner guests. You can make this totally vegetarian - see the ingredient list.

Serves 4 people

Ingredients 

• 2 Tablespoons butter or Olive Oil

• 1 Cup chopped yellow or white onion

• 1 Cup chopped russet potato

• 1 Clove garlic chopped

• 3 Cups peeled and chopped carrots

• 2-3 Cups vegetable or chicken broth

• 1/2 teaspoon dry ginger or 1 teaspoon fresh chopped ginger

• pinch of sugar

• 1 Cup heavy whipping cream or coconut milk

• salt and pepper to taste

Procedure

• Preheat a large pot over medium heat. 

• Add the butter or olive oil and immediately add the carrots and cook until slightly softened. 

• Add the onion, potatoes, and garlic. Stir frequently until onion is translucent and the whole mix is fragrant.

• Add the broth - stir. Bring to a boil and then turn the heat to low to simmer. Cover and cook for about 15-20 minutes until the carrots are very very tender.

• Remove from heat and puree the soup with an immersion blender. Add ginger, pinch of sugar and cream or coconut milk - stir until thoroughly combined. Season with salt and pepper.